Artichoke, Spinach & Feta Stuffed Shells

From the December 2006 Cooking Light. Sounds awesome and I didn't want to lose track of it. I hope you enjoy!

• Ready In: 50 mins
• Serves: 5

Ingredients

• 1  teaspoon dried oregano
• 1⁄4 cup  pepperoncini pepper, chopped
• 28  ounces fire-roasted tomatoes, crushed
• 8  ounces no-salt-added tomato sauce
• 4  ounces provolone cheese, shredded, divided
• 4  ounces feta, crumbled
• 4  ounces fat free cream cheese, softened
• 1⁄4 teaspoon fresh ground black pepper
• 1 (9 ounce) package frozen artichoke hearts, thawed and chopped
• 5  ounces frozen chopped spinach, thawed, drained and squeezed dry
• 2  garlic cloves, minced
• 20  large pasta shells, cooked
•  cooking spray

Directions

1. Preheat oven to 375 degrees F.
2. Combine first 4 ingredients in a medium saucepan.
3. Place over medium heat; cook 12 minutes or until slightly thick, stirring occasionally.
4. Remove from heat, set aside.
5. Combine 1/2 c provolone and the next 6 ingredients (through the garlic) in a medium bowl.
6. Spoon or pipe about 1 1/2 Tablespoons cheese mixture in each pasta shell.
7. Place stuffed shells in a 13 x 9 inch baking dish coated with cooking spray.
8. Spoon tomato mixture over shells; sprinkle with remaining provolone.
9. Bake at 375 for 25-30 minutes or until thoroughly heated and cheese melts.